JPH0734724B2 - Hydrating cream composition - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a low oil content hydrate cream composition comprising a specific oily component which can be used as a base in the fields of food, cosmetics, pharmaceuticals and the like.

[0002]

2. Description of the Related Art For some time, various types of dairy products, cake creams, ice creams, margarine,
In the field of cosmetics such as mayonnaise and dressing, various creams for skin or hair, emulsions, shampoos, rinses, lipsticks, etc. In the field of pharmaceuticals, there are various emulsions, ointments, creams and the like.

All of these products are obtained by dispersing, emulsifying or solubilizing an oily component and an aqueous component with a surface active agent, and therefore, substances and compositions having various surface active functions are obtained. Is being developed. As a substance having a surface active action, substances classified into anionic, cationic, zwitterionic and nonionic surfactants have been known so far, and usually two or more of them are mixed depending on the desired physical properties. However, an attempt has been made to secure and maintain a stable quality that is macroscopically or microscopically uniform. Further, as the surface-active substances classified by function, there are those called dispersants, emulsifiers, solubilizers, thickeners or viscosity modifiers, etc., and they have been appropriately used as necessary.

However, in practice, even if a uniform system is prepared with the components of oil, surfactant and water,
In addition to electrostatic interaction of oil and water droplets, it may be affected by various conditions such as set temperature for cooling and heating, temperature change, physical force due to vibration, pressure, and material and form of container. Under the present circumstances, it is unavoidable that the uniform state is destroyed, resulting in phase separation of oil and water components.

Based on the current situation, development of a substance having a functional group having stronger lipophilicity and hydrophilicity in the chemical structural formula of a surface-active substance has been intensively studied. For example, lecithin known as one of natural phospholipids has excellent surface activity, that is, having a phosphatidyl group moiety as a lipophilic group and a phosphoric acid / base moiety as a hydrophilic group, that is, emulsifying ability, water absorption or hydration ability, and the like. It is used for various foods, cosmetics, pharmaceuticals, agricultural chemicals, etc. However, lecithin has a limited range of use, especially in a formulation system in which an electrolyte is present, because its surface activity is lowered. In addition, lanolin, a component used in cosmetic creams and ointments, has a complex composition of linear and iso-type, anteiso-type side chain saturated and unsaturated fatty acids and similar alcohols and hydrocarbons. It is one of the good natural surfactants, but it is difficult to use in foods because of its complex ingredients, which may cause allergies. Furthermore, the fatty acid esters of polyhydric alcohols disclosed in JP-A-56-115740 are materials having a strong water-holding ability and are said to be applicable to cosmetics and the like, but they are also used. There is a drawback that it is difficult to use as a raw material for food due to the type of raw material.

Further, in recent years, in the food field, there is a strong need for lightening foods or reducing calories due to diversification of eating habits and increasing health consciousness, and various foods corresponding to these needs. Is being developed. For example, in creams using vegetable oils and fats, an emulsion is produced by using sucrose fatty acid ester, lecithin, etc. together as an emulsifier, but on the other hand, the cream products are derived from oily ingredients such as oily feeling, rich taste and umami. It is also important to give characteristics, and in such a case, it is said that the content of oils and fats is usually required to be 40% or more in the product, which makes the cream product high in calories. I often suffer from the trade-off problem of not getting. Therefore, as disclosed in, for example, Japanese Patent Publication No. 54-39459, there is a method of adding caseins and gums in order to obtain the stability of the product, but the product obtained by such a method generally has a flavor. In many cases, it is inferior in terms and it is not preferable.

[0007]

In view of the present situation, the present inventors have used a raw material component that can be used in the fields of foods, cosmetics, pharmaceuticals, etc., and have a stable formulation in a stable water-holding cream with a low oil content compounding system. As a result of extensive studies aimed at developing a composition, the present invention has been completed.

[0008]

That is, the present invention contains 30 parts or less of only the constituent components of glyceride when the total amount is 100 parts, and the composition of the oil component is triglyceride 1
0 to 50%, diglyceride 10 to 50%, monoglyceride 0 to 30% and free fatty acid 20 to 70%, and a water-containing creamy composition comprising a system containing 70 parts or more of water containing 0 to 20% of glycerin. Is. In the present invention, parts and% mean parts by weight and% by weight, respectively, unless otherwise specified.

The glyceride of the present invention means a monocarboxylic acid ester of glycerin, and the carboxylic acid is preferably a straight chain or side chain fatty acid having a saturated or unsaturated bond having 2 to 24 carbon atoms. The unsaturated bond may be cis-type or trans-type, and they may coexist, and the carbon number may be even or odd.

Examples of such fatty acids include acetic acid, lactic acid, butyric acid, caproic acid, caprylic acid, 2-ethylhexanoic acid,
Nonanoic acid, capric acid, lauric acid, myristic acid, pentadecanoic acid, palmitic acid, palmitooleic acid, heptadecanoic acid, stearic acid, oleic acid, elaidic acid, isostearic acid, linoleic acid and its trans form, α, γ and γ ^' -Linolenic acid and its isomers,
Examples thereof include behenic acid, erucic acid, arachidonic acid, eicosapentaenoic acid, and docosahexaenoic acid, but the present invention is not limited thereto.

The present invention is characterized in that the oily component consists only of constituent components of glyceride, that is, triglyceride, diglyceride, monoglyceride and free fatty acid. Further, the present invention is also characterized in that it includes a case where the glyceride is an oily component which is liquid at room temperature.

As the oily component, glycerin and one or more of the fatty acids as exemplified above are subjected to an esterification reaction by a conventional method, a commercially available product of each component is used as a mixture, or triglyceride is hydrolyzed. A method such as using a decomposed reaction product may be appropriately used, or may be combined or mixed in a specific mixing ratio.

The triglyceride used as the raw material for the above-mentioned hydrolysis reaction and the oily component of the present invention is an ester of glycerin and one or more kinds of the fatty acids as exemplified above, and examples thereof include acetin. Fats, triglycerides of mixed fatty acids of caprylic acid and capric acid, myristic acid triglyceride, oleic acid triglyceride, isostearic acid triglyceride, and other natural esterification products, as well as natural animal, plant or microbial oils and fats are used. be able to.
That is, soybean oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, sunflower oil, sesame oil, olive oil, linseed oil, castor oil, palm oil, palm kernel oil, coconut oil, sal butter, shea butter, cacao butter, illipe butter, Borneo Taro,
Examples include Chinese tallow, beef tallow, lard, milk fat, fish oil, squid oil, and hydrogenated oils, fractionated oils, transesterified oils and fats thereof.

Further, according to the present invention, an oily component such as bird,
It is characterized by setting di- and monoglycerides and free fatty acids in specific blending ratios. That is, triglyceride and diglyceride of the oily component are each 10 to 5
0%, preferably 15-40% each, monoglycerides 0-30%, preferably 5-15%, free fatty acids 20-70%, preferably 30-60%. Are mixed and prepared. On the other hand, as an aqueous component, glycerin is 0 to 20%, preferably 0 to 10%.
% Aqueous solution is used. Next, when the total amount is 100 parts (the same applies hereinafter), a system containing 30 parts or less of such oily component and 70 parts or more of aqueous component is prepared, and this is 10
The desired water-repellent creamy composition can be obtained by stirring for 10 minutes to several days using a suitable mixer having a rotation speed of 90 to 90 ° C. and a rotation speed of 50 to 500 rpm.
The water-repellent creamy composition of the present invention can be prepared not only by the mixing method as described above, but also by the triglyceride hydrolysis method and the synthesis method.

The mixture thus obtained becomes a uniform creamy form having a low oil content, which contains 70 parts or more of an aqueous component in the system, has good shape retention, excellent low temperature stability, and can withstand long-term storage. It is a thing.

In the present invention, the shape retention and the stability are further improved by adding a small amount of salt or / and a general-purpose surfactant to the oily and aqueous components as described above and stirring them in the same manner. The characteristic feature is that a water-repellent creamy composition is obtained.

Examples of such salts include chlorides, hydroxides and oxides of metal ions selected from the group of potassium, sodium, calcium, magnesium and aluminum.
One or more of carbonates, nitrates, sulphates or salts of organic acids such as malic acid, citric acid, tartaric acid and higher fatty acids can be used, and the amount thereof is 0.1-10.
Parts, preferably 0.5 to 5 parts. Addition of less than 0.1 part is not effective for improving the stability of the cream, and addition of more than 10 parts of the salt will reduce the stability, which is not preferable.

In the present invention, the general-purpose surfactant is selected from the group of phospholipids such as egg yolk or soybean lecithin, phosphatidylcholine, phosphatidylinositol, phosphatidylglycerol, phosphatidic acid, sucrose fatty acid ester and sorbitan fatty acid ester. One kind or two or more kinds may be used, and the compounding amount thereof is 0.05 to 10 parts, preferably 0.1 to 5 parts. Other amounts added are not effective in improving the stability of the cream as in the case of salts.

[0019]

【Example】

Example 1 A mixed solution of 100 ml of ion-exchanged water and 30 g of palm oil was placed in a flask equipped with a stirrer, and 1N hydrochloric acid 5
The hydrolysis reaction was carried out by adding 0 ml and 2 g of sodium chloride and gently stirring (about 50 rpm) at 80 ° C. The reaction product had an oil content of 30 parts or less, and its composition was analyzed by liquid chromatography to find that triglyceride was 35.0%, diglyceride was 25.6%, monoglyceride was 5.6%, and free fatty acid was 31.3%. Further, the aqueous phase contained 2.5% of glycerin. This is a creamy composition with a uniform oil phase and water phase, good shape retention even after 3 months at 4 ° C, no separation of water and oil, and excellent stability. It was a thing.
Further, it had a smooth texture to the touch and was suitable as a base for food creams.

Example 2 60 g of soybean oil in 1 liter of tap water, 70 g of oleic acid partial glyceride (composition: diglyceride 82%, monoglyceride 18%) separately synthesized and purified from glycerin and oleic acid by a conventional method, oleic acid (composition) : Oleic acid 98%, linoleic acid 2%) 160 g, glycerin 15 g
Was added and stirred at 50 ° C. at 100 rpm for 1 hour to obtain a creamy composition in which an oil phase and an aqueous phase were substantially uniform. This composition was a cream with a low oil content, which was excellent in shape retention and did not separate water and oil even after being stored at 4 ° C. for 3 months, and had good stability.

Example 3 20 g of calcium chloride was further added to the raw material of Example 2 and treated in the same manner to obtain a creamy composition. This product exhibited a cream state with good shape retention, which was stable at 4 ° C. for 6 months.

Example 4 20 g of sodium chloride, 10 g of calcium carbonate and 10 g of soybean lecithin were added to the raw materials of Example 2 and the same treatment as in Example 2 was carried out to obtain a creamy composition. This product exhibited a creamy state with good shape retention, which was stable at 4 ° C. for 5 months or longer.

Example 5 The oily component used in Example 2, namely soybean oil 60 g, oleic acid partial glyceride 70 g and oleic acid 160.
When ion-exchanged water was added to the mixture of g at room temperature with stirring at a stirring speed of 50 rpm, the cloudy viscous composition embraced water and became a uniform creamy form. At this time, the amount of ion-exchanged water held was 1.3 liters,
It was a creamy composition containing 18 parts of oil.

Example 6 Of the raw materials of Examples 2, 3 and 4, soybean oil was mixed with triglycerides of mixed fatty acids of caprylic acid (C _{8: 0} ) and capric acid (C _{10: 0} ) which were medium chain fatty acid triglycerides ( When replaced with Nisshin Oil Co., Ltd., trade name “ODO”) and treated in the same manner, a creamy composition stable at 4 ° C. for 3 months or more was obtained.

Example 7 Using 1 mol of glycerin and 2 mol of 2-ethylhexanoic acid (“isooctylic acid” manufactured by Nissan Chemical Industries, Ltd.), a partial glyceride was formed by a conventional method to give 23.5% of diglyceride and 12.3% of monoglyceride. And a composition consisting of 62.4% free fatty acids was separated. Then, 20 g of lard was added to 80 g of this composition to make an oily component, while 12.5 g of glycerin and 3.5 g of sorbitan monooleate (manufactured by Wako Pure Chemical Industries, Ltd.) were added to 235 ml of deionized water. This was used as an aqueous component, and both were stirred by a conventional method for 2 days to obtain a stable creamy composition.

Example 8 A skin emulsion was prepared by a conventional method using the following ingredients, and it had good properties. (Blending component) (Blending amount:%) Oily component of Example 2 25 Polyoxyethylene (20) sorbitan monooleate 5 Preservative proper amount Perfume proper amount Distilled water 70

[0027]

EFFECTS OF THE INVENTION According to the present invention, it is possible to convert a composition containing 30 parts by weight or less of oil, which is composed of glyceride constituents, into a uniform water-repellent cream. This creamy composition has a good shape-retaining property, an excellent stability at low temperatures, and a low oil content hydrated cream that can withstand long-term storage, and is used as a base, in the fields of foods, cosmetics, pharmaceuticals, etc. It can be used as cream itself.

Claims (5)

[Claims] 1. When the whole amount is 100 parts, it contains 30 parts or less of an oil component consisting of glyceride constituents only, and the composition of the oil component is 10-50% triglyceride, 10-50% diglyceride, 0-30% monoglyceride. And a water-containing creamy composition comprising a system containing 20 to 70% of free fatty acid and 70 parts or more of water containing 0 to 20% of glycerin. 2. The water-repellent creamy composition according to claim 1, wherein the glyceride is a liquid oil at room temperature. 3. The hydrated creamy composition according to claim 1, wherein the glyceride is a natural fat or oil. 4. One or two of chloride, hydroxide, oxide, carbonate, nitrate, sulfate or organic acid salt of a metal ion selected from the group of potassium, sodium, calcium, magnesium and aluminum. The hydrated creamy composition according to any one of claims 1 to 3, which comprises a system containing 0.1 to 10 parts by weight of one or more species. 5. The system according to claim 1, further comprising a system containing 0.05 to 10 parts of one or more selected from the group consisting of phospholipids, sucrose fatty acid esters and sorbitan fatty acid esters. A water-repellent creamy composition as described.